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Important to note: 1 cup almonds used in making almond milk should produce roughly ⅔ dried almond meal
Cook Time 1 hr 45 mins


  • Left over almond pulps


  • Pre-heat oven at 93°C. Add baking paper to a tray and spread almond pulp evenly.
  • Once the oven is warm enough add the tray and bake for 1 hr 45 mins - 2 hrs. Stir every 30 minutes for the first 1.5 hrs, then at 15 min intervals until the pulp is as dry as possible (but not toasted)
  • Remove from oven and let the dried meal cool completely (best left to cool overnight)
  • Once the almond meal has been completely cooled, add to a high speed blender or food processor.
  • Blend on high until the meal has a fine powdery flour consistency (roughly 15 seconds)
  • Be careful not to over-blend the mixture otherwise the the almond meal will develop a clumpy consistency
  • Transfer your almond meal to a jar or container and store up to 1 month non-refrigerated
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